Why I love this...
This soup has got it all! Deliciously thick and creamy but with a spicy kick it makes a super satisfying meal that also warms you through on a cold day. As if this wasn't enough it's also packed with immunity-boosting ginger and turmeric, antioxidants beta-carotene and vitamin A and full of fibre to keep your system active. Healthy, warming and full of flavour - what more could you want on a cold winter day?
Ingredients
300g Sweet potato
400g Parsnip
150g Carrot
25g Ginger
10g Turmeric, fresh
2 Celery stalks plus leaves of the bunch if you have them
all of the above are untrimmed and unpeeled weights
2 Tbsp Oil for roasting (I used Avocado)
2 Tsp Garam Masala
2 Tsp Salt
1 Tbsp Brown sugar (this is optional but brings out the sweetness in the veg a little more)
1/4 Tsp Chilli hot chilli powder
500ml Vegetable stock
450ml Hot Water
2 Tbsp Coconut yoghurt (or alternative)
Equipment
Chopping board
Chopping knife
Vegetable peeler
Large roasting dish
Scale
Tablespoon
Teaspoon
Aluminum foil
Appliances: Oven, Blender
Preparation
Heat the oven to 200 fan and meanwhile prep your ingredients
Roughly peel and trim all the veg (including the celery leaves if using), ginger and turmeric. Don't be too exact here - most of the nutrients sit in or just under the skin and everything is being roasted and blitzed anyway
Throw everything together in the roasting dish, add the oil, spices, sugar and seasoning and stir well
Cover the dish in foil and pop in the oven for 40 minutes. At this point, remove the foil, give it all a stir and then pop it back in, uncovered, for another 20 minutes.
Get your stock ready and then add that and your veg to your blender together with the coconut yoghurt. Blitz to a thick purée and then add water as required. I like my soup thick so it ends up being about 450ml, but if you like it thinner (or need more portions) you can add more.
Serve with another dollop of yoghurt and anything you like on the side!